Busan Jobang Nakji

A Korean dish where stir-fried octopus and vegetables in a spicy sauce are mixed with rice. It features the chewy texture of octopus and a savory, spicy flavor. It is a satisfying meal.

A signature dish of Jobang Nakji restaurant, this is a spicy dish made with octopus as the main ingredient. It is usually served as a stew cooked in a spicy broth or stir-fried. It is good as both a meal and a side dish for drinks.

A dish where octopus and shrimp are cooked or stir-fried together. It is characterized by the refreshing and savory taste of seafood, and is usually prepared with a spicy sauce. The combination of chewy octopus and plump shrimp is excellent.

A stew or stir-fry dish with octopus, intestines (beef intestines), and shrimp. It is characterized by its spicy yet deep umami flavor, with the savory taste of intestines combined with the chewy texture of octopus and shrimp. It is popular to eat with rice or as a side dish for drinks.

Octopus stir-fried in a spicy sauce with gochujang, red pepper powder, and other seasonings. It features the chewy texture of octopus and an addictive spicy flavor. It is good to eat with rice or as a side dish for drinks.

Octopus is steamed with a spicy sauce, bean sprouts, and water parsley. The combination of tender octopus and crisp vegetables is excellent, and the numbing spiciness stimulates the appetite. It is a dish that is good to enjoy with others.

A stew dish with plenty of octopus, intestines, and shrimp, cooked in a spicy broth. It is characterized by the deep flavor that comes from each ingredient, and you can enjoy various textures with the warm broth. It is especially suitable for chilly weather.

Octopus is boiled or lightly blanched and eaten wrapped in lettuce, pickled radish, etc. You can fully enjoy the fresh taste and chewy texture of the octopus, and it harmonizes well with various wrapping ingredients. Recommended for those who prefer a healthy and light taste.

A Korean side dish made by whisking eggs and pan-frying them with vegetables, then rolling them up. It is characterized by its soft and savory taste and pairs well with spicy food. It is a menu item that everyone, young and old, enjoys.

A Korean-style pancake made with flour batter, green onions, squid, shrimp, and other seafood. It has a crispy, savory taste with a harmonious blend of seafood flavors. It is a representative dish to enjoy with makgeolli on a rainy day.

Korea's representative distilled spirit, it is clear and transparent with an alcohol content typically around 15-20%. Its clean and crisp taste pairs well with various Korean dishes. It is usually consumed chilled.

A traditional Korean unfiltered rice wine made by fermenting rice. It has a soft, sweet taste with a slightly sour flavor and is carbonated, making it refreshing. It pairs particularly well with oily foods like seafood pancakes.

A fermented alcoholic beverage made from grains like barley. Its cool and refreshing taste pairs well with spicy food or fried dishes. It is good for quenching thirst.

A refreshing and sweet non-alcoholic beverage. It is good for cleansing your palate during or after a meal, and comes in various types.

Thick and chewy udon noodles. It can be added to stews or stir-fries to enjoy the noodles and sauce together. When added to dishes with broth, the noodles absorb the broth, creating a richer flavor.

The unique chewy texture of ramen noodles is added to stews or stir-fries, adding to the generous portion and texture. It blends well with the sauce, making it even more delicious.

Thin, transparent noodles made from sweet potato starch. They are characterized by their chewy and soft texture, and when added to stews or stir-fries, they absorb the broth or sauce well, enhancing the flavor.

A post-meal fried rice made by stir-frying rice with seaweed flakes, sesame oil, and other ingredients in the leftover sauce from stews or stir-fries. It is a savory and flavorful delicacy, and a popular way to finish a meal at Korean restaurants.